Best Baked Cauliflower Bites Campbell Soup Company Recipes

BAKED BUFFALO CAULIFLOWER BITES

Baked Buffalo Cauliflower Bites image

A vegetarian twist on a classic dish. These baked Buffalo cauliflower bites pair the great taste of Buffalo sauce with a tangy blue cheese dressing.

Provided by Saputo

Categories Trusted Brands: Recipes and Tips

Time 40m

Yield 4

Number Of Ingredients 18

Ingredients

¼ cup sour cream
3 tablespoons Stella® blue cheese crumbles
1 tablespoon whole milk
1 pinch garlic powder
1 pinch onion powder
1 pinch salt
¼ cup whole milk
¼ cup lager beer
½ cup all-purpose flour
1 teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon baking powder
¼ teaspoon salt
1 small head cauliflower, trimmed and cut into florets
Cooking spray
2 tablespoons unsalted butter
½ cup Buffalo wing sauce
6 celery stalks, trimmed and cut into 6-inch pieces, or more to taste

Steps:

To make the sauce, combine the sour cream, blue cheese, whole milk, garlic powder, onion powder, and salt in a medium bowl. Cover with plastic wrap and transfer to the refrigerator until serving.
Preheat the oven to 450 degrees. Line a baking sheet with parchment or foil and set aside.
In a medium bowl, add the whole milk, beer, all-purpose flour, garlic powder, onion powder, baking powder, and salt; mix until everything is just combined, being sure to not overmix.
Dip each cauliflower floret into the batter, allowing any excess to run off, and transfer to the baking sheet. Repeat dipping process until you've worked your way through all of the florets.
Spray the tops of the florets with cooking spray; this will help with the crisp factor. Transfer the baking sheet to the oven and bake for 15 to 20 minutes, until the tops are lightly golden brown.
Meanwhile, in a medium saucepan, melt the butter and pour in the Buffalo wing sauce. Mix until combined. Remove the cauliflower from the oven and drizzle half of the sauce atop the florets. Return the cauliflower to the oven and bake for an additional 5 minutes.
Using a pair of tongs, add the cauliflower florets to the saucepan with the Buffalo mixture and gently toss, until all of the florets are completely coated in sauce.
Transfer to a large plate and serve alongside the dipping sauce and freshly cut celery.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 27.3 g, Cholesterol 27.8 mg, Fat 12.3 g, Fiber 4.1 g, Protein 7 g, SaturatedFat 6.7 g, Sodium 1279.1 mg, Sugar 4.7 g

ROASTED CAULIFLOWER BITES

Roasted Cauliflower Bites image

Provided by Food Network

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 head cauliflower, trimmed into medium bites
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 cup white wine
1/4 cup heavy cream
1 tablespoon minced garlic
1 tablespoon extra-virgin olive oil
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon kosher salt
1/2 teaspoon saffron threads
1 stick unsalted butter, cut into 8 pieces
Fresh cilantro leaves, for serving
Sriracha, for serving

Steps:

For the cauliflower: Preheat the oven to 400 degrees F.
Combine the cauliflower, olive oil, garlic and salt in a large bowl. Place in an ovenproof skillet or rimmed baking sheet and roast until golden and tender, about 20 minutes.
For the saffron beurre blanc: Combine the white wine, cream, garlic, olive oil and lemon juice in a medium skillet over medium heat. Bring to a low simmer, then add the salt and saffron. Slowly whisk in the butter, one piece at a time, to emulsify into a sauce. Pour the sauce through a strainer and set aside.
Arrange the roasted cauliflower on a platter. Place the cilantro around the cauliflower. Dot with sriracha (more or less to your taste). Drizzle with a few tablespoons beurre blanc (extra beurre blanc will keep in the refrigerator up to 2 days).